Grind rice to a fine, smooth paste, keep aside.
Put milk to boil. on high flame, in a heavy deep pan.
Slowly pour in rice paste, stirring continuously to avoid lumps.
Stir and cook till mixture is thick.
Add sugar, stir to dissolve.
Mix cardamom in 1 tsp. cold milk or water, mix into mixture.
Mix in essence, pista and almonds, saving some for garnishing.
Pour mixture into a glass bowl or individual bowls.
Cool, chill till it looks set.
Garnish with silver foil and remaining chopped almonds and pistachios.
Making time: 30 minutes, excluding chilling time.
Makes: 5 servings
Shelflife: 2 days chilled